Glaze
Baking and Desserts • World
Description
Let the cake cool slightly on its side, and then pour the glaze gradually, in layers, so that it doesn't drip.
Ingredients
- Water 5 fl oz
- Egg white 1 piece
- Sugar 5 oz
Step-by-Step Guide
Step 1
Pour 120 ml of water into a saucepan, add 100 g of granulated sugar, and, stirring constantly with a spoon, cook first over low heat and then over higher heat to evaporate the water until a thick syrup is formed. To check the readiness of the syrup, take a teaspoon of the boiling syrup and drop it into cold water; if you can roll a soft ball from the cooled syrup in the water, the syrup is ready.
Step 2
Whip the egg white and, while continuing to whip, gradually pour in the thick syrup in a thin stream and continue whipping until a homogeneous mass is obtained.
Step 3
Use the resulting egg white glaze to coat the cake. If necessary, this portion of egg white glaze can be doubled.
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